WILD BOAR Sausage Pot with Paprika
Serves 4

1¼ lb (550g) wild boar sausages           
8 fl.oz (225ml) demi-glace sauce (below)
1 lb (450g) onions, sliced           
3 tbsp. tomato purée
3 tbsp. olive oil           
2 tbsp. paprika
1 oz (25g) butter           
1 tsp. dried marjoram
8 oz (225g) button mushrooms           
1 tsp. German mustard
1 red pepper, chopped           
6 tbsp. sour cream
1 green pepper, chopped           
Salt and freshly-ground black pepper
8 tomatoes, chopped

1. Heat the olive oil and butter in a pan. Slice the sausages into bite-sized chunks and fry with the onions for 4 minutes. Add the mushrooms, peppers and tomatoes and continue frying for a further 3 minutes. Pour on the demi-glace sauce, add the tomato purée, paprika, marjoram and mustard, bring to the boil and simmer for 1 hour.

2. Add the sour cream and gently heat through, seasoning with salt and pepper.


Demi-glace Sauce
1¾ pints (1 litre) Espagnole Sauce           
Salt and freshly-ground black pepper
1¾ pints (1 litre) beef stock

Put the Espagnole sauce and stock in a large, heavy-bottomed saucepan, bring to the boil and simmer until reduced by half. Skim the sauce well then strain through a fine, non-metallic sieve. Taste and adjust the seasoning. The sauce can be used immediately or left to cool, then stored in a refrigerator for up to 5 days.